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<jats:sec><jats:title>Abstract</jats:title><jats:p>In this study, the effects of temperature (22, 24, 26, 28, and 30°C) and strain (0.1%, 1%, and 5%) on cocoa butter (CB) crystallization were investigated by oscillatory test, and the four‐parameter Gompertz model was used to interpret the effect of parameters on pre‐crystallization, nucleation, and crystal growth stages of CB. Lag time and growth rate were calculated using the Gompertz model using time‐dependent storage modulus (<jats:italic>G′</jats:italic>) data. According to the results, CB crystallization at 26°C with a 1% strain value had the highest growth rate value, the shortest lag time, and the formation of <jats:italic>β</jats:italic><jats:sub>v</jats:sub> polymorph type. Followingly, polymorphic types of the CB crystals were determined based on the melting points of polymorphs via the temperature ramp step, and the results obtained were correlated with a polarized light microscope. In conclusion, using a rheometer in both the observation of the pre‐crystallization process and the determination of polymorph types is very important for research and development studies in the chocolate industry for process and formulation optimization.</jats:p></jats:sec><jats:sec><jats:title>Practical Application</jats:title><jats:p>This study demonstrates the feasibility of a novel approach for investigating crystallization and oscillatory shear of CB using a rheometer, both for observing crystallization kinetics and determining polymorph type, accompanied by the Gompertz equation to model the crystallization kinetics. According to the results, the effect of process parameters (temperature and shear) on the crystallization behavior of CB can be observed by rheometer, which can provide a detailed perspective for chocolate manufacturers and researchers in research and development studies.</jats:p></jats:sec>

<jats:sec><jats:title>Abstract</jats:title><jats:p>Betalain is a water‐soluble pigment contained in Caryophyllales plants. It not only holds potential as a natural food colorant but also offers various health benefits, acting as an antioxidant. This study focused on analyzing the pH‐dependent stability of encapsulated betalain pigments extracted from red beetroot (<jats:italic>Beta vulgaris</jats:italic> L.) using methods such as absorption spectroscopy, HPLC, and LC–MS. The major pigments identified were vulgaxanthin I, betanin, isobetanin, and neobetanin, alongside minor components, including three betaxanthin species and a degradation product known as betalamic acid. Spectrophotometric analyses revealed that above pH 8, the betalain peak at 435 nm decreased and red‐shifted to a peak at 549 nm, a shift that could be reversed through neutral pH treatment. At pH 11, a new broad peak appeared at 410 nm and was identified as betalamic acid. To assess the pH‐dependency of each betalain, the targeted betalains were separated and quantified through HPLC after incubation across a wide pH range of 2–11 and during storage. After 3 days of storage in highly alkaline conditions (pH 10–11), major betalains, with the exception of neobetanin, underwent significant degradation. Conversely, these pigments displayed relative stability in acidic conditions. In contrast, neobetanin showed vulnerability to acidic conditions but exhibited tolerance to alkaline pH levels of 10–11. The degradation product, betalamic acid, demonstrated a similar susceptibility to alkaline pH as betanins. In conclusion, the significant stability decrease under highly alkaline conditions results not only from the hydrolytic reaction of betalains but also from the degradation of betalamic acid itself.</jats:p></jats:sec><jats:sec><jats:title>Practical Application</jats:title><jats:p>Encapsulation methods are used to enhance the stability of betalains against temperature variations; however, the effects of pH, especially when considering individual betalain species, are not well understood. Despite betalains exhibiting similar features and being suitable for a wide pH range from acid to alkaline conditions, they are significantly affected by alkaline pH levels exceeding 10, as well as by storage duration. This study demonstrated the application of encapsulation to pH‐dependent stability, and the findings offer valuable insights and a fresh perspective on betalains as red biocolorants, extending their potential application to a wide range of pH‐controlled food products.</jats:p></jats:sec>

<jats:sec><jats:title>Abstract</jats:title><jats:p>Salted egg yolks have a tender, loose, gritty, and oily texture and are commonly employed as fillings in baked goods. This study investigated the formation mechanism of egg yolk gels using three different pickling methods: NaCl, sucrose, and mixed groups. The results revealed that of these pickling methods, egg yolks pickled with the mixture had the lowest moisture content (11.59% at 25°C and 10.21% at 45°C), almost no free water content, and the highest hardness (19.11 N at 25°C and 31.01 N at 45°C). Intermolecular force measurements indicated that pickling with the mixture mitigated the surface hardening effect of sucrose and facilitated protein cross‐linking. Moreover, confocal laser scanning microscopy of the egg yolk gels pickled with the mixture displayed macromolecular aggregates and oil exudation, suggesting that this method partially disrupted the lipoprotein structure and notably promoted yolk protein aggregation and lipid release. Overall, egg yolks formed a dense gel via the mixed pickling method owing to the ionic concentration and dehydration effects. These findings show the impact of NaCl and sucrose in pickling egg yolks, providing a crucial foundation for developing innovative and desirable egg yolk products.</jats:p></jats:sec><jats:sec><jats:title>Practical Application</jats:title><jats:p>This study introduces a novel pickling strategy that combines sucrose and NaCl for egg yolk processing. The egg yolk pickled using this method exhibited improved quality according to the evaluated textural characteristics, moisture distribution, and protein aggregation behavior. The findings may broaden the use of sucrose as a pickling agent for egg yolk processing and provide new ideas for developing and producing pickled eggs and other food products.</jats:p></jats:sec>

<jats:sec><jats:title>Abstract</jats:title><jats:p>The impact of high hydrostatic pressure (HHP) on protein digestibility of egg yolk and egg yolk granule was evaluated by static in vitro digestion using the standardized INFOGEST 2.0 method. The degree of hydrolysis (DH) and the phospholipid content were determined during digestion, and the protein and peptide profiles were characterized by sodium dodecyl sulfate‐polyacrylamide gel electrophoresis and reverse phase‐high pressure liquid chromatography (RP‐HPLC). The results showed that HHP induced protein aggregation in egg yolk and granule, mainly by disulfide bridges, which were not disrupted in the oral phase. Proteolysis during the gastric phase improved egg yolk and granule protein solubility, regardless of whether HHP was applied. However, the extent of the samples’ digestibility was not affected, with DH values ranging from 15% to 20%. During the intestinal phase, the DH of egg yolk protein (∼40%) was higher than that of the granule (∼25%), probably due to the denser structure of the granule reducing the accessibility of intestinal enzymes. The DH, peptide, and protein profiles of control and HHP‐treated egg yolk showed similar protein digestion behaviors for both gastric and intestinal phases. Among the different proteins, only the digestibility of β‐phosvitin in HHP‐treated granule was enhanced. Consequently, applying HHP to granules represents an interesting process that improves the digestibility of phosvitin with the potential to generate bioactive phosvitin‐derived phosphopeptides.</jats:p></jats:sec><jats:sec><jats:title>Practical Application</jats:title><jats:p>High hydrostatic pressure, mainly used as a preservation process, did not impair the nutritional quality of the egg yolk and granule proteins but improved the susceptibility of phosvitin (protein contained in egg yolk) proteolysis to produce bioactive phosphopeptides. Consequently, applying HHP to granules represents an interesting process that improves the digestibility of phosvitin.</jats:p></jats:sec>

<jats:sec><jats:title>Abstract</jats:title><jats:p>Conventional methods for inhibiting browning in wine are not suitable for cili (<jats:italic>Roxburgh</jats:italic> rose) wine, which is naturally rich in ascorbic acid and subject to restrictions on SO<jats:sub>2</jats:sub> addition. In this study, the capacity of various additives to suppress the browning of cili wine caused by ascorbic acid degradation was investigated. SO<jats:sub>2</jats:sub>, pure reduced glutathione (GSH), regular inactive dry yeast (IDY), and IDY with various levels of glutathione enrichment (g‐IDY) were separately introduced into cili wine following the completion of alcoholic fermentation. Over a period of 12 months, the color parameters, levels of ascorbic acid, phenolic compounds, antioxidant activity, and GSH content of the aged cili wine were analyzed. Among the investigated additives, g‐IDY exhibited the strongest inhibitory effect on browning. Moreover, adding 800 mg L<jats:sup>−1</jats:sup> g‐IDY increased the total reducing power and residual GSH content by factors of 1.52 and 2.44, respectively, with respect to those of the SO<jats:sub>2</jats:sub>‐treated cili wine, thus enhancing its antioxidant capacity. Using ultra‐performance liquid chromatography–tandem mass spectrometry analysis, a total of 22 monomeric phenolic compounds were identified. After g‐IDY treatment, the contents of 15 easily oxidizable <jats:italic>o</jats:italic>‐diphenols decreased, preventing the depletion of ascorbic acid as an antioxidant. As a result, the levels of ascorbic acid and total phenolics were 1.5‐fold and 1.17‐fold higher than those in the SO<jats:sub>2</jats:sub>‐treated wine, respectively. This study demonstrates that g‐IDY provides a new approach to preventing the browning of wine caused by ascorbic acid degradation.</jats:p></jats:sec><jats:sec><jats:title>Practical Application</jats:title><jats:p>Cili wine, characterized by its high ascorbic acid content, can decelerate cellular senescence and bolster immune function, which has contributed to its popularity. Ascorbic acid, a potent antioxidant, can be spiked into white wines to significantly enhance their antioxidative properties. Nevertheless, the high ascorbic acid content in cili wine renders it susceptible to oxidation under both aerobic and anaerobic conditions, which alters the wine's hue from golden to dark brown, thus diminishing its commercial value. Overcoming this browning associated with ascorbic acid degradation is therefore of considerable importance and could facilitate the advancement of the cili industry.</jats:p></jats:sec>

<jats:sec><jats:title>Abstract</jats:title><jats:p>Bell pepper presents rapid weight loss and is highly susceptible to gray mold caused by the fungus <jats:italic>Botrytis cinerea</jats:italic>. The most employed method to control this disease is the application of synthetic fungicides such as thiabendazole (TBZ); however, its continued use causes resistance in fungi as well as environmental problems. For these reasons, natural alternatives arise as a more striking option. Currently, bell pepper fruits are coated with carnauba wax (CW) to prevent weight loss and improve appearance. Moreover, CW can be used as a carrier to incorporate essential oils, and previous studies have shown that thyme essential oil (TEO) is highly effective against <jats:italic>B. cinerea</jats:italic>. Therefore, this study aimed to evaluate the effect of CW combined with TEO on the development of gray mold and maintenance of microestructural and postharvest quality in bell pepper stored at 13°C. The minimal inhibitory concentration of TEO was 0.5%. TEO and TBZ provoked the leakage of intracellular components. TEO and CW + TEO treatments were equally effective to inhibit the development of gray mold. On the quality parameters, firmness and weight loss were ameliorated with CW and CW + TEO treatments; whereas lightness increased in these treatments. The structural analysis showed that CW + TEO treatment maintained the cell structure reducing the apparition of deformities. The results suggest that CW + TEO treatment could be used as a natural and effective antifungal retarding the appearance of gray mold and maintaining the postharvest quality of bell pepper.</jats:p></jats:sec><jats:sec><jats:title>Practical Application</jats:title><jats:p>CW and TEO are classified as generally recognized as safe (GRAS) by the US Food and Drug Administration (FDA). This combination can be employed on the bell pepper packaging system to extend shelf life and oppose gray mold developments. Bell pepper fruits are normally coated with lipid‐base coatings such as CW before commercialization; therefore, TEO addition would represent a small investment without any changes on the packaging system infrastructure.</jats:p></jats:sec>

<jats:sec><jats:title>Abstract</jats:title><jats:p>Mechanical bruise is one of the most crucial factors affecting the quality of pears, which has a huge influence on postharvest transportation, storage, and sale of pears. To rapidly detect early bruises of pears across different bruise types, hyperspectral imaging technology coupled with transfer learning methods was performed in this study.</jats:p><jats:p>Two transfer learning methods, that is, transfer component analysis (TCA) and manifold embedded distribution alignment (MEDA), were applied for two tasks (impact bruise → crush bruise, crush bruise → impact bruise). Supporting vector machine (SVM) was set as a baseline to conduct analysis and comparison of the transferability of the models. The result showed that, for task 1 (impact bruise → crush bruise), MEDA and TCA‐SVM model achieved a classification accuracy of 93.33% and 91.11% in target domain, individually. For task 2 (crush bruise →impact bruise), MEDA and TCA‐SVM model achieved an accuracy of 88.89% and 85.19% in target domain, respectively. Both the two models improved the accuracy compared with SVM models (84.44% for task 1; 77.04% for task 2).</jats:p><jats:p>Overall, the results indicated that transfer learning approaches could perform pear bruise detection across different bruise types. Hyperspectral imaging in combination with transfer learning methods is a promising possibility for the efficient and cost‐saving field detection of fruit bruises among different bruise types.</jats:p></jats:sec><jats:sec><jats:title>Practical Application</jats:title><jats:p>The production and export of pears are faced with problems of mechanical damage due to vibration, collision, impact, and other factors, which cause chemical changes in color, odor, and taste. Sometimes the bruise was too slight to be ignored which would infect with other fruits in the future. In this study, we used hyperspectral imaging combined with transfer learning method could detect these slight bruises caused by different factors. Distinguishing different types of damage can provide a reference for quick judgment of the process causing damage and take prompt measures to reduce economic losses.</jats:p></jats:sec>

<jats:title>Abstract</jats:title><jats:p>Bovine casein is a major allergen present in cow milk to induce anaphylaxis. In this study, the potential allergenicity of enzymatically hydrolyzed casein (HC) was evaluated based on in vitro and in vivo. The results showed that Alcalase and Protamex treatment (AT, PT) reduced the potential allergenicity of CN, with the greatest reductions of 68.25% and 50.75%, respectively. In addition, in vivo results showed that HC effectively alleviated allergic response symptoms of Balb/c mice; a significant tendency toward decreased serum IgG1 and mast cell tryptase levels was observed, accompanied by a decrease of Th2‐associated IL‐4, IL‐5, and IL‐13 and an increase of IFN‐γ levels in spleen. Moreover, the inflammation of the lung, jejunum, and ileum was remarkably ameliorated. The findings indicated that HC induced a shift toward Th1 response and maintained the Th1/Th2 immune balance. Importantly, our results provide the basis for the production of hypoallergenic dairy products.</jats:p>

<jats:sec><jats:title>Abstract</jats:title><jats:p>This study aimed to analyze the effect of 1‐methylcyclopropene (1‐MCP) treatment on the postharvest quality, epidermal wax morphology, composition, and gene expression of Jinxiu yellow peach during cold storage. The results showed that 1‐MCP treatment could maintain the postharvest quality of peach fruit as compared to control (CK) during cold storage. The wax crystals of peach fruit were better retained by 1‐MCP, and they still existed in 0.6 and 0.9 µL/L 1‐MCP treated fruit at 36 days. The total wax content in all the fruit increased first and then decreased during cold storage. Meanwhile, n‐alkanes and primary alcohols were the main wax components. Compared to CK, 1‐MCP treatment could delay the reduction of wax content during cold storage. The correlation analysis indicated that the postharvest quality of yellow peach was mainly affected by the contents of fatty acids and triterpenoids in cuticular wax. The transcriptomics results revealed <jats:italic>PpaCER1, PpaKCS</jats:italic>, <jats:italic>PpaKCR1</jats:italic>, <jats:italic>PpaCYP86B1</jats:italic>, <jats:italic>PpaFAR</jats:italic>, <jats:italic>PpaSS2</jats:italic>, and <jats:italic>PpaSQE1</jats:italic> played the important roles in the formation of peach fruit wax. 1‐MCP treatment upregulated <jats:italic>PpaCER1</jats:italic> (<jats:italic>18785414</jats:italic>, <jats:italic>18786441</jats:italic>, and <jats:italic>18787644</jats:italic>), <jats:italic>PpaKCS</jats:italic> (<jats:italic>18774919</jats:italic>, <jats:italic>18789438</jats:italic>, and <jats:italic>18793503</jats:italic>), <jats:italic>PpaKCR1</jats:italic> (<jats:italic>18790432</jats:italic>), and <jats:italic>PpaCYP86B1</jats:italic> (<jats:italic>18789815</jats:italic>) to deposit more n‐alkanes and fatty acids during cold storage. This study could provide a new perspective for regulating the postharvest quality of yellow peach in view of the application of cuticular wax.</jats:p></jats:sec><jats:sec><jats:title>Practical Application</jats:title><jats:p>‘Jinxiu’ yellow peach fruit is favorable among consumers because of its high commercial value. However, it ripens and deteriorates rapidly during storage, leading to serious economic loss and consumer disappointment. The effect of 1‐methylcyclopropene (1‐MCP) treatment on the postharvest quality, epidermal wax morphology, composition, and genes regulation of ‘Jinxiu’ yellow peach during cold storage was assessed. Compared to control, 1‐MCP treatment could retain the storage quality of yellow peach by affecting cuticular wax composition and gene expression. This study could provide new perspective for regulating the postharvest quality of yellow peach in view of the application of cuticular wax.</jats:p></jats:sec>

<jats:title>Abstract</jats:title><jats:p>Xylanases are mainly utilized in bakery industry for the hydrolysis of dietary fiber–based fractions. Their applications in gluten‐free products have not been considered before. In the present study, the xylanase produced by <jats:italic>Aureobasidium pullulans</jats:italic> NRRL Y‐2311‐1 was utilized in a mulberry and rice flours–based gluten‐free cookie formulation for the first time. Effects of various xylanase concentrations on gluten‐free dough rheology and cookie characteristics were elucidated. Only rice flour–based cookie and only wheat flour–based cookie formulations were also prepared as comparison. Incorporation of xylanase into all cookie recipes resulted in softer cookie doughs with lower absolute stickiness. The hardness and absolute stickiness of the cookie doughs prepared by the mixture of mulberry and rice flours decreased by the addition of the enzyme into the formulation in a concentration‐dependent manner. Enzyme concentrations above 100 U/100 g flour did not provide statistically significant further changes on gluten‐free cookie doughs. Incorporation of xylanase into the cookie recipes resulted in increased baking loss and spread ratio in an enzyme concentration–dependent manner for all cookie types. Hardness values of both types of gluten‐free cookies decreased by xylanase incorporation. Different effects on fracturability were observed depending on the cookie type and enzyme concentration. Enzyme concentration of 100 U/100 g flour provided mulberry and rice flours–based cookies with a more flexible and softer structure. No significant effects on color parameters of cookies were observed by xylanase incorporation.</jats:p>